Category: Potluck Ideas

The Ultimate Guide to Vegetarian Potluck Ideas

Potlucks are a fantastic way to enjoy a variety of dishes while sharing the cooking responsibilities. Whether you’re hosting a gathering or attending one, having a repertoire of delicious and crowd-pleasing dishes is essential.

This guide will provide you with a range of easy party foods for potluck ideas that are not only tasty but also easy to prepare. From appetizers to desserts, these easy potluck ideas are sure to impress your guests.

What is Potluck Cooking?

Potluck cooking is a communal gathering where each guest contributes a different dish to the meal. This method of dining allows for a diverse spread of food, ensuring that there’s something for everyone. It’s a great way to try new and fusion recipes and share your culinary skills with others.

Appetizer Potluck Ideas

Stuffed Bell Peppers: These colorful and flavorful peppers can be filled with a variety of ingredients, such as quinoa, black beans, and cheese. They are a healthy and visually appealing potluck recipe idea.
Vegetable Spring Rolls: Fresh and crunchy, these spring rolls are perfect for any potluck. They can be served with a variety of dipping sauces, making them a versatile indian veg appetizers.
Caprese Skewers: Simple yet elegant, these skewers feature cherry tomatoes, fresh mozzarella, and basil leaves drizzled with balsamic glaze. They are quick and easy to assemble, making them an ideal quick easy potluck idea.
Spinach and Artichoke Dip: A classic favorite, this creamy dip can be served with bread, crackers, or vegetables. It’s always a hit at potlucks.
Hummus and Pita Chips: An easy and healthy option, homemade or store-bought hummus served with pita chips is a great appetizer that everyone will enjoy.

Main Course Potluck Ideas

Vegetable Lasagna: Layers of pasta, vegetables, and cheese make this dish a hearty and satisfying option. It’s one of the best potluck ideas for feeding a crowd.
Quinoa Salad: Light and nutritious, quinoa salad can be customized with a variety of vegetables, nuts, and dressings. It’s a versatile dish that can be served hot or cold.
Chickpea Curry: Rich and flavorful, chickpea curry is a fantastic vegetarian main course. Serve it with rice or naan bread for a complete meal.
Stuffed Portobello Mushrooms: These mushrooms can be stuffed with a variety of ingredients, such as spinach, feta, and breadcrumbs. They are a delicious and filling option for a potluck.
Vegetable Stir-Fry: Quick and easy to prepare, a vegetable stir-fry is a colorful and healthy main course recipes. Use a variety of vegetables and a tasty sauce to make this dish stand out.

Side Dish Potluck Ideas

Roasted Vegetables: Simple yet flavorful, roasted vegetables are a great addition to any potluck spread. Use a mix of your favorite vegetables, such as carrots, bell peppers, and zucchini.
Greek Salad: A refreshing and light side dish, Greek salad is made with tomatoes, cucumbers, olives, and feta cheese. It’s a great option for a summer potluck.
Potato Salad: A classic side dish, potato salad can be made in many different ways. Opt for a version with a light vinaigrette or a creamy dressing.
Couscous Salad: Fluffy and light, couscous salad can be mixed with a variety of vegetables and herbs. It’s a quick and easy side dish that everyone will love.

Dessert Potluck Ideas

Fruit Salad: A refreshing and healthy dessert option, fruit salad can be made with a variety of seasonal fruits. Add a touch of honey or lime juice for extra flavor.
Brownies: Rich and chocolatey, brownies are always a hit at potlucks. Make a batch of your favorite recipe and watch them disappear.
Lemon Bars: Tangy and sweet, lemon bars are a delightful dessert. They are easy to make and can be cut into small squares for easy serving.
Carrot Cake: Moist and flavorful, carrot cake is a crowd-pleaser. Top it with cream cheese frosting for an extra special treat.
Mini Cheesecakes: Individual cheesecakes are perfect for potlucks. They can be made in muffin tins and topped with fruit, chocolate, or caramel.

FAQs

Q: What is potluck cooking?

A: Potluck cooking is a communal gathering where each guest contributes a different dish to the meal, ensuring a diverse spread of food.

Q: What are some easy potluck ideas?

A: Some easy potluck ideas include stuffed bell peppers, vegetable spring rolls, caprese skewers, vegetable lasagna, and quinoa salad.

Q: Can potluck dishes be made in advance?

A: Yes, many potluck dishes can be made in advance. This allows you to prepare your dish ahead of time and focus on enjoying the gathering.

Q: What are some quick and easy potluck ideas?

A: Quick easy potluck ideas include hummus and pita chips, roasted vegetables, fruit salad, and mini cheesecakes.

Q: Are there vegetarian options for potlucks?

A: Yes, there are many vegetarian options for potlucks. Dishes like vegetable stir-fry, chickpea curry, spinach and artichoke dip, and carrot cake are great choices.

Conclusion

Finding the perfect potluck ideas doesn’t have to be a challenge. With these recipes, you can create a delicious and diverse spread that will impress your guests.

Whether you’re looking for easy potluck ideas, potluck recipe ideas, or quick easy potluck ideas, this guide has you covered.

Enjoy the variety and camaraderie that potlucks bring, and happy cooking! Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

Red Lentil Dal (Instant Pot Recipe)
Red Lentil Dal – Instant Pot

Red Lentil Dal is a washed and split Masoor Dal. It is a rich, healthy lentil packed with protein and serves as a great side dish for a meal. You can also serve this as a comforting lentil soup. This is an easy dish to make.
I am in my seventies and surprisingly I had never cooked or tasted this lentil. About a month back we had dinner with our friend, where she served this red lentil for dinner. We loved it. I asked her how she cooked this dal. It tasted so good! After finding out which lentil she had used, I was genuinely surprised. I questioned myself: why haven’t I been cooking it? I see this red lentil in an Indian grocery store all the time but never thought I should try it. My friend, like me, was surprised when she found out that this was my first time trying this dal. She suggested this lentil for Alex (my husband) and explained that it will be good for him since it is easy to digest.
After that dinner, I have made this dal many times. It is an easy, simple recipe and it tastes delicious. I serve this dal with roti, rice, and one dry vegetable (e.g. aloo methi). I thought I should share this recipe because now this dal has become a staple dish for us.
Recently I have been using an instant pot instead of a pressure-cooker. It takes the same time as the pressure cooker, but the advantage is that you don’t have to watch over it when it starts steaming or when it is time to turn off. You can take care of other things in the meantime.
This recipe will serve 3.

4.15 from 14 votes

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Prep Time 5 minutes
Cook Time 10 minutes

Course Soup
Cuisine Indian

Ingredients

½ cup red lentils
1 Tbsp oil
½ tsp cumin seeds
½ tsp mustard seeds
⅛ tsp asafetida
2 dry red chilies
1 Tbsp thinly sliced ginger
½ cup chopped tomato
¼ tsp turmeric
¼ tsp red chili powder
1 tsp salt
2 cup water

Instructions

Wash lentils changing water few times.
I am using instant pot to make dal. Use the instant pot on sauté mode and add oil. After oil is moderately hot add cumin seeds, and mustard seeds, after the seeds crack, add asafetida, whole red chili and ginger stir for about a minute. Now take out the ginger and red chilies from oil and keep aside. We will use this later for garnishing.
Next add tomatoes, turmeric, red chili powder and salt. Cook and stir until tomatoes are soft.
Add dal and water, stir, and close the instant pot. Change the instant pot setting to pressure cooker mode. Cook for 14 minutes.
Dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.
Take dal out in serving bowl and garnish with ginger and red chilies.
Serve hot.

Keyword Dal Fry, Diabetic, Gravy, Hare Krishna, Healthy, High Protein, Homemade, Jain Food, Low Cholesterol, Low Fat, No Garlic, No Onion, Roti, Sattvic Food, Split Lentil, Split Masoor, Swami Narayan Food, Temple Food, Vaishnava Food

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Instant Pot Red Lentil Dal: A Quick and Flavorful Meal

Red Lentil Dal is a nutritious and flavorful dish made from red lentils, which are rich in protein, fibre, and essential nutrients. It is suitable for individuals with diabetes, as it has a low glycemic index and helps regulate blood sugar levels. Additionally, it is gluten-free, making it suitable for those with gluten intolerance or celiac disease.

This dish can be easily prepared in an Instant Pot, allowing for quick and convenient cooking. It is low in fat, making it a healthy option for those looking to reduce their fat intake. As a vegan dish, it does not contain any animal products, making it suitable for those following a plant-based diet.

The dish is typically prepared by cooking red lentils with a variety of vegetables, such as tomatoes, and spinach, in a flavorful curry or gravy made from spices like cumin, coriander, turmeric, and ginger. The result is a hearty and satisfying meal that is both delicious and nutritious.

Instant Pot Red Lentil Dal, also known as Masoor Dal, is a popular Indian lentil dish known for its simplicity, flavor, and quick preparation. This Instant Pot Red Lentil Dal recipe offers a convenient way to enjoy the rich flavors of lentils infused with aromatic spices in a fraction of the time. Perfect for busy weeknights or whenever you’re craving a hearty and nutritious meal, this dish is sure to become a staple in your recipe repertoire.

Step 1: Preparation of Lentils

Begin by rinsing the red lentils (masoor dal) under cold water until the water runs clear. This step helps remove any impurities and starch from the lentils, ensuring they cook evenly and maintain their shape. Once rinsed, drain the lentils and set them aside while you prepare the other ingredients.

Step 2: Sautéing Aromatics

To infuse the dal with flavor, heat oil or ghee in the Instant Pot using the “Sauté” function. Add aromatics such as cumin seeds, mustard seeds, and dried red chilies to the hot oil, allowing them to sizzle and release their fragrance. Then, add ginger, sautéing until they turn golden brown and aromatic.

Step 3: Adding Spices

Next, it’s time to add a medley of spices to the Instant Pot to create a robust flavor base for the dal. Incorporate ground turmeric, ground coriander, ground cumin, and red chili powder, stirring well to coat the aromatics. Toasting the spices in oil helps enhance their flavors and aromas, elevating the taste of the dal.

Step 4: Cooking Lentils in Instant Pot

Once the spices are well-incorporated, add the rinsed red lentils to the Instant Pot, stirring to coat them with the aromatic spice mixture. Pour in water or vegetable broth, ensuring that the lentils are fully submerged. Close the lid of the Instant Pot and set it to “Pressure Cook” mode, cooking the dal for the specified time until the lentils are tender and cooked through.

Step 5: Natural Pressure Release

After the cooking cycle is complete, allow the Instant Pot to naturally release pressure for a few minutes before carefully opening the lid. This gradual release of pressure helps prevent the dal from splattering and ensures that the lentils are fully cooked and tender. Once the pressure has been released, gently stir the dal to combine the flavors.

Step 6: Adjusting Consistency and Seasoning

At this stage, you can adjust the consistency of the dal by adding more water or broth if desired. Taste the dal and adjust the seasoning by adding salt and freshly ground black pepper according to your preferences. For added freshness, squeeze in a splash of lemon juice or garnish with chopped cilantro leaves before serving.

Step 7: Serving and Enjoying

Serve the Instant Pot Red Lentil Dal hot, garnished with additional cilantro leaves for a pop of color and freshness. This versatile dish pairs well with steamed rice, naan bread, or roti, making it a satisfying and wholesome meal option for any occasion.

Tips for Perfect Instant Pot Red Lentil Dal

Rinse Lentils Thoroughly: Be sure to rinse the red lentils thoroughly under cold water before cooking to remove any dirt or debris.

Control Spice Level: Adjust the amount of red chili powder and dried red chilies according to your spice tolerance. For a milder dal, reduce the amount of chili powder or omit the dried red chilies altogether.

Experiment with Spices: Feel free to customize the spice blend to suit your taste preferences. Additions such as garam masala, cinnamon, or cloves can add depth and complexity to the flavor profile of the dal.

Variations of Instant Pot Red Lentil Dal

Coconut Red Lentil Dal: Incorporate coconut milk or coconut cream into the dal for a creamy and indulgent variation with a hint of sweetness.

Spinach Red Lentil Dal: Add fresh spinach leaves to the dal during the cooking process for an extra dose of greens and nutrition.

Tadka Tempering: Elevate the flavor of the dal by adding a tadka (tempering) of ghee, cumin seeds, and dried red chilies to the finished dish before serving.

Benefits of Instant Pot Red Lentil Dal

High in Protein: Red lentils are a rich source of plant-based protein, making this dal an excellent option for vegetarians and vegans.

Rich in Fiber: Lentils are also high in dietary fiber, which helps promote digestive health and keeps you feeling full and satisfied.

Quick and Convenient: Cooking dal in the Instant Pot drastically reduces the cooking time compared to traditional stovetop methods, making it a convenient option for busy lifestyles.

Frequently Asked Questions (FAQs)

Can I use other types of lentils for this recipe?

Yes, you can substitute other varieties of lentils such as green lentils or brown lentils for the red lentils in this recipe, although the cooking time may vary.

Can I make this recipe on the stovetop instead of using an Instant Pot?

Absolutely! Simply follow the same steps using a large pot or saucepan on the stovetop, adjusting the cooking time as needed until the lentils are tender.

Can I freeze leftover dal for later?

Yes, you can freeze leftover dal in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating and serving.

Explore more delightful Indian recipes on Manjula’s Kitchen, such as Chana Masala for another culinary adventure.
September 6, 2023
Scalloped Potatoes
Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal.
A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.
This recipe will serve 4.

4.50 from 2 votes

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Course Side Dish
Cuisine American

Servings 4 people

Ingredients

3 medium sized potatoes peeled and sliced about 1/8 inch thick
¼ cup green peas
¼ cup corn kernels
¼ cup bell pepper chopped
¼ cup carrots shredded
1 Tbsp green chilies finely chopped (this is optional)
2 Tbsp cilantro chopped
For white sauce
2 Tbsp olive oil
2 Tbsp all-purpose flour plain flour, maida
⅛ tsp black pepper
½ tsp red chili flakes adjust to taste
½ cup heavy cream
1 ½ cup milk
½ tsp salt

Instructions

Sauce
In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.
Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.
Assembly
Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.
layer the potatoes evenly in the pan.
Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.
Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.
Scalloped Potatoes are ready, nice color. Enjoy.

Notes
I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.
You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese

Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, Homemade, Main Dish, Quick And Easy, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta

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September 3, 2023
Pithla
Pithla (Besan Curry)

Pithla, a variation of Kadhi, comes in many forms. In North India, Kadhi resembles a thick soup with pakoras, while Gujarati Kadhi offers a sweet and sour, watery consistency. Pithla, on the other hand, is notably thicker, often referred to as Besan Ki Sabji, and is quick and easy to prepare with few ingredients. Traditionally served with hot ghee, Pithla offers a complete and satisfying meal.
Despite my initial belief that Pithla originated from Bihar, I've learned it's also popular in Maharashtra. Growing up in North India with roots in Bihar, my mom's cooking blended traditional Bihari simplicity with the spiciness of North Indian cuisine. Fond memories of enjoying Pithla with family persist, and when I visit my sisters in India, they recreate these cherished moments with a spread of dishes, including Pithla served with rice. Truly, it's comfort food at its finest. This recipe serves 2.

4.80 from 5 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

1 cup besan Bengal gram flour
2 Tbsp oil
1 tsp cumin jeera
½ tsp mustard seeds rai
⅛ tsp asafetida hing
½ tsp turmeric haldi
½ tsp red chili powder
1 tsp salt
1 ½ tsp mango powder aam choor
2 Tbsp cilantro finely chopped, hara dhania
4 cup water
For Garnishing
2 Tbsp ghee clarified butter, this is optional
¼ tap red chili powder

Instructions

In a bowl add the 1-1/2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way.
Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat.
Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes.
Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency that’s why sometimes I will call Pithla Besa ki Sabji.
Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter.

Notes
Serving suggestions:
Serve Pithla with Rice, Roti, Kurkuri Bhindi.

Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Sattvik Food, Swaminarayan, Vegan, Veshno Cooking

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How to make Besan Curry Recipe – Manjula’s Kitchen

Pithla Besan curry, a savory gram flour dish, is a testament to the rich culinary heritage of India. The besan gravy recipe combines simple ingredients to create a dish that is not only delicious but also a showcase of culinary prowess. This pitla recipe explores precision and technique coming together to create a symphony of flavors.

Pithla Besan, a savory delight hailing from the heart of Indian cuisine, is a testament to the versatility of besan (gram flour). This besan recipe, also known as Pitla, transforms this humble ingredient into a flavorful and comforting dish that can be relished with various accompaniments. Let’s embark on a detailed exploration of how to make besan curry recipe, unraveling the secrets and nuances that make this besan curry a culinary masterpiece.

1. Setting the Stage: Creating the Besan Batter

Begin besan curry recipe by preparing the besan batter, the foundation of Pithla Besan. In a bowl, slowly add 1-1/2 cups of water to the besan, ensuring a gradual and consistent pouring to avoid lumps. The goal is to achieve a smooth batter, akin to the consistency of pancake or dosa batter. This step sets the tone for the entire dish, ensuring a velvety texture that will coat each element in the curry.

2. The Culinary Prelude: Heating the Oil and Sizzling Seeds

As the besan batter rests, open the heat on medium-high, readying the oil for the symphony of spices. The oil should reach a moderate heat, and a crucial test involves adding cumin seeds. The immediate crackling of the seeds signifies the optimal temperature. Into this aromatic canvas, introduce cumin seeds, mustard seeds, asafetida, turmeric, and chili powder. Stir this spice medley, infusing the oil with a fragrant blend that will define the character of the besan curry.

3. Besan Ballet: Whipping and Simmering

With the spice-infused oil taking center stage, it’s time to introduce the besan batter. Open the heat to medium, and as you add the besan batter, the whipping action begins. This constant stirring is key as the batter thickens, absorbing the flavors of the spices. In this delicate dance, add salt, and slowly incorporate about 2-1/2 cups of water. The besan curry begins to take shape, and as it comes to a boil, be prepared for the besan to splatter, a sign that the magic is happening. Reduce the heat to low, cover the pan, and let it simmer for 5 to 8 minutes, allowing the flavors to meld and the besan to achieve its desired consistency.

4. The Grand Finale: Flavorful Additions and Simmering

As the Pithla reaches its zenith, add the final touches. The besan will have thickened substantially by now, creating a hearty base for additional ingredients. Introduce chopped cilantro and mango powder, elevating the besan curry to new heights. Let it simmer for an additional 2 minutes, allowing the flavors to meld seamlessly. The besan curry should now be thick and rich as part of the besan gravy recipe.

5. The Presentation: Serving Tradition on a Plate

Pithla Besan is best served piping hot, capturing the essence of its freshly-cooked perfection. Traditionally, it is garnished with hot ghee (clarified butter), adding a luxurious richness to the dish. A sprinkle of red chili powder adds a final touch, not just for aesthetics but to introduce a subtle kick that complements the other flavors. For those adhering to a vegan lifestyle, the ghee can be skipped without compromising the integrity of the dish.

In conclusion, the journey to create Pithla Besan is a delicate ballet of flavors, textures, and culinary finesse. From the creation of the besan batter to the sizzling symphony of seeds, the besan curry recipe is a testament to the artistry involved in Indian cuisine. With its rich, aromatic profile and velvety consistency, Pithla Besan invites you to savor a dish that celebrates the simple yet profound beauty of besan. Enjoy this besan curry with steamed rice, Indian bread: roti, naan, missa paratha, or as your heart desires, and revel in the joy of crafting a culinary masterpiece in the comfort of your kitchen.
August 31, 2023
Crispy Potato Balls
Crispy Potato Balls, Potato Nuggets

These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkum’s recipe, and I am so glad to be sharing it today.

4.75 from 8 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Boiling Potatoes 20 minutes
Total Time 30 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

2 cup potatoes boiled, peeled and finely shredded
3 Tbsp corn starch
1/2 tsp salt
1 tsp ginger finely shredded
1 Tbsp green chili finely chopped
2 tsp oil

Instructions

In a bowl mix potato, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed.
Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away.
Drop the potato balls slowly in the oil making sure don’t overlap them.
Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.
Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe.

Notes
Serving Suggestion,
Serve with tamarind chutney, recipe is on my website.

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How to make Crispy Potato Balls Recipe

Crispy Potato Balls is a culinary masterpiece that combines the crispiness of a golden exterior with an irresistibly soft interior. Elevate your snacking experience with this easy-to-follow How to Make Crispy Potato Balls recipe formulated at Manjula’s kitchen that transforms humble potatoes into crunchy delights. In the world of culinary delights, few snacks match the universal appeal of Crispy Crunchy Potato Balls. This appetizer recipe is a testament to simplicity and sophistication, as simple ingredients transform into a crispy exterior enveloping a soft, flavorful core.

Step 1: Preparing the Potato Dough:

In the first step of how to make crispy potato balls recipe, we work on crafting the foundation of our Crispy Crunchy Potato Balls. Potatoes, boiled to perfection and finely shredded, lay the groundwork for the following gastronomic delight. To this, we add enigmatic corn starch. This culinary secret weapon bestows the coveted crunchiness upon our crispy potato balls.

The process begins with a harmonious mingling of potato cornstarch with a dash of salt in a mixing bowl. Facilitate the cohesion of these elements with a touch of oil to our palms. Kneading the potatoes with the gentle guidance of oiled hands, we sculpt them into a velvety-smooth dough, a canvas ready to absorb the nuanced flavors we will introduce.

The stage is set, and with meticulous care, we incorporate the finely shredded ginger and finely chopped green chili into the potato dough. Each addition contributes to a symphony of flavors, infusing the dough with layers of complexity and a subtle kick that promises to tantalize the taste buds.

Step 2: Shaping into Smooth Balls:

With our potato dough now a harmonious blend of textures and tastes, we move to the second act of our culinary performance. Dividing the dough into twenty equal portions, shaping them into uniform balls. The palms become the instrument, delicately rolling each part to perfection, ensuring a seamless and consistent experience with every bite. As the balls form, anticipation builds, for they are destined for the sizzling embrace of hot oil.

Step 3: Frying the Potato Balls

Put oil in the frying pan generously filled with approximately one inch of oil. As we gently release a tiny droplet of batter into the oil, we see the silent cues of readiness – the batter should ascend to the surface. The potato balls descend into the oil with precision and care, a symphony of sizzles marking their journey to golden perfection. The medium-intensity heat caresses the balls, coaxing them to transform into golden brown perfection. Occasional turns in the oil ensure an even, golden-brown hue.

Step 4: Golden Brown Perfection:

Our potato balls appear transformed after a brief time in the hot embrace of oil. The once unassuming dough has metamorphosed into golden, crispy, crunchy potato balls on the outside and lusciously soft within. This moment, marked by a divine golden-brown hue, signals the culmination of our culinary alchemy. With the grace of a culinary maestro, we retrieve the golden orbs from the pan, employing a slotted spoon as our instrument. Placing them on a paper towel-lined stage, we allow the excess oil to gracefully exit the scene, leaving only the essence of crispy perfection.

Step 5: Serving Crispy Potato Balls

Finally, the Crispy Potato Balls, now adorned in their golden glory, await their moment on the dining table. With a promise of a crispy exterior and a soft, flavourful interior, each ball invites us to savor the fruits of our culinary endeavors. The symphony of textures and tastes, meticulously crafted through each step, culminates in a dish that transcends the ordinary and is best served with tamarind chutney, hari chutney, or mint chutney.
August 19, 2023
Masala Arbi
Masala Arbi – Sautéed Taro Root

Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
or roti.

4.43 from 7 votes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Side Dish
Cuisine Indian

Servings 4 People

Ingredients

7-8 medium sized taro root boiled, arbi
3 Tbsp oil
1/2 tsp carom seeds ajwain
1/4 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 Tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chilli powder
2 green chilies sliced
1 tsp salt
1/2 tsp mango powder amchoor

Instructions

Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
Peel the skin and slice them into about 1/8” thick rounds. Set aside.
In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
Add green chili stir for few seconds.
Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.

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August 11, 2023
Makki Ki Roti
Makki Ki Roti – Paratha

Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.

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Course Bread
Cuisine Indian

Servings 3 people

Ingredients

2 cup Makki ka atta, corn flour
1 cup potato, boiled peeled and grated
1 tbsp salt
1 tbsp chili flakes
2 tbsp dry fenugreek leaves, kasuri methi
1/8 tbsp asafetida, hing
¾ cup warm water
3 tbsp of ghee or clarified butter for cooking rotis
We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

Instructions

Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
Divide the dough into 6 equal parts. Make them in smooth balls.
Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides. Remove from heat.
Repeat with the remaining dough, until they are all done.

Notes
Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.

Keyword Roti

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August 8, 2023
Bread Burfi
Bread Burfi

Bread Burfi is sweet snack like candy and has a fudge like consistency. Most of us think that making burfi takes a lot of time and effort. This recipe is actually quite simple and of course very delicious! This recipe is definitely one dessert to try! In an Indian household, Burfies are served as cookies or chocolate.

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Course Bread
Cuisine Indian

Servings 8 people

Ingredients

2 cup of fresh white bread crumb, I used 4 slices of bread
3 tbsp clarified butter or ghee
1 cup milk
1 cup sugar
1 cup crushed walnuts
1/4 tbsp cardamom crushed

Instructions

Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.

Notes
You will also like other bread related recipes Bread Paneer Rolls, Dabeli Spicy Potato Sandwich, Paneer Burfi

Keyword barfi, Bread

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August 5, 2023
Dal Dhokli (Gujarati One Dish Meal)
Dal Dhokli (Gujarati One Dish Meal)

Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor. Dal dhokli also makes a delightful one pot one dish meal.

5 from 2 votes

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Prep Time 15 minutes
Cook Time 25 minutes

Course dal
Cuisine Indian

Servings 2 people

Ingredients

For dal
1/2 cup Toor dal (Pigeon peas)
1 tbsp salt
1/4 tbsp turmeric (haldi)
2 tbsp peanuts
1/2 tbsp Red chili powder
1/2 cup tomato chopped
1 tbsp ginger paste
1 tbsp Jaggery, gur
3 cup of water
For Seasoning (Tadka)
2 tbsp oil
1/4 tbsp mustard seeds (rai)
1/4 tbsp cumin seeds (jeera)
1/8 tbsp asafetida (hing)
2 whole red chilies
For garnishing
2 tbsp cilantro finely chopped
For Dhokli
1/2 cup whole wheat flour (Chapati atta)
1 tbsp besan (gram flour)
1/4 tbsp Turmeric (haldi)
1 tbsp finely chopped green chili
1/8 tbsp asafetida (hing)
1/8 tbsp Carom seed (Ajwain)
1/2 tbsp Salt
1 tbsp Oil
1/4 cup water

Instructions

For the dhoklis
Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
Cut each roti into about 1-1/2 inch squares and set aside.
For the dal
Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and allow the steam to escape before opening the lid.
Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
Add cilantro and cook for another 2 minutes on low medium heat.

Notes
Serving suggestions
Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli. Dal dhokli should be served hot.
You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf

Keyword Dal, Dal Dhokli

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How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy

Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.

Step 1: Preparing traditional Gujarati dal dhokli recipe

To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.

Step 2: Rolling and Cutting Dhokli

Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.

Step 3: Cooking Dhokli in Dal

In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.

Step 4: Tempering and Flavoring the Dal Dokli

In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.

Step 5: Incorporating the Tempering into the Dal

Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.

Step 6: Garnishing and Serving

Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.

Tips for Perfect Dal Dhokli

Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.

Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.

Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.

Tempering Technique: Take care not to burn the spices while tempering. The tempering should be aromatic and flavorful without any burnt taste.

Variations of Dal Dhokli

Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.

Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.

Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.

Benefits of Dal Dokli

Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.

High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.

Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.

Frequently Asked Questions (FAQs)

Can I use store-bought dhokli instead of making it from scratch?

Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.

Can I make dal dhokli ahead of time?

Yes, dal dhokli tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

Is dal dhokli gluten-free?

No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.

Explore more delightful Gujarati recipes on Manjula’s Kitchen, such as Gujarati Kadhi for another culinary adventure.
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.
August 3, 2023
Masala Bell Pepper Recipe
Masala Bell Pepper (Capsicum)

Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.

3.50 from 2 votes

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Course vegan
Cuisine Indian

Servings 4 people

Ingredients

3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
2 tbsp oil
1/2 tbsp cumin seeds (jeera)
1/8 tbsp asafetida (hing)
1-1/2 tbsp coconut powder (gola)
1-1/2 tbsp sesame Seed powder (til)
2 tbsp teaspoons coriander powder (dhania)
2 tbsp fennel seeds powder (saunf)
1/2 tbsp Red Chili Powder (lal mirch)
1/4 tbsp Turmeric Powder (haldi)
3/4 tbsp salt
1 tbsp sugar
1/2 tbsp mango powder (amchoor)
1 tbsp Lemon Juice

Instructions

In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
Turn off the heat, add the mango powder and lemon juice mix well.
Masala bell pepper is ready.

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July 31, 2023
Fruit Smoothie
Fruit Smoothie

This Fruit smoothie is a delicious and healthy drink, and also quick and easy to make. Fruit smoothie is one of my favorite summer drinks. This great smoothie consists of cantaloupes, strawberries, and yogurt with a touch of ginger giving a nice and tangy taste. Try this recipe for the perfect almost-summer drink.

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Prep Time 5 minutes
Cook Time 5 minutes

Course Beverages
Cuisine Indian

Servings 3 people

Ingredients

2 cup cantaloupe cut into small pieces (kharbooja)
3-4 strawberries cut into small pieces
1/3 cup yogurt (curd, dahai)
2 tbsp sugar, adjust
2 tbsp ginger juice, freshly squeezed
1/4 cup orange juice freshly squeeze
1 cup crushed ice

Instructions

Put the cantaloupes and strawberries in a blender and process on high speed until smooth, add yogurt, orange juice, ginger juice and sugar blend until everything mixed well. Add ice blend on high speed until there is no ice and smoothie is little frothy. Pour into glasses and serve.

Notes
Notes
Fruits should be ripe but do not use overripe fruits. Sugar needs to be adjusted depending on the fruits.
You will also like to try Arugula and Melon Salad and Chilled Melon Soup

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July 30, 2023
Dal Fry (Dal Tadka) Recipe
Dal Fry (Dal Tadka)

Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.

5 from 2 votes

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Prep Time 10 minutes
Cook Time 15 minutes

Course dal
Cuisine Indian

Ingredients

1 cup toor dal, arahar dal
2-1/2 cup water
1 tbsp salt
1/4 tbsp turmeric
Seasoning
3 tbsp clarified butter or ghee
1 cup tomatoes chopped I used 3 medium size tomatoes
1/2 tbsp cumin seeds (jeera)
1/2 tbsp mustard seeds (rai)
1/8 tbsp asafetida (hing)
2 whole dry red chili
2 bay leaf
1 tbsp green chili finely chopped adjust to taste
2 tbsp ginger finely shredded
2 tbsp cilantro finely chopped (hara dhania)
1/2 tbsp red pepper adjust to taste
1/2 tbsp salt
1 tbsp sugar
1/2 tbsp mango powder (amchoor)
1/4 tbsp garam masala

Instructions

Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.
Seasoning
Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
Add cilantro, mango powder, and garam masala cook for about one minute.
Pour the seasoning over dal mix it well and cook for another minute.
Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.

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How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

Step 1: Cooking the Lentils

To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

Step 2: Preparing the Tadka

While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

Step 3: Adding Aromatics and Spices

Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

Step 4: Combining Lentils and Tadka

Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

Step 5: Garnishing and Serving

Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

Tips for Perfect Dal Tadka

Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

Variations of Dal Tadka

Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

Benefits of Dal Tadka

Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

Frequently Asked Questions (FAQs)

Can I use different types of lentils for dal tadka?

Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

Can I make dal tadka ahead of time?

Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

Is dal tadka gluten-free?

Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
July 25, 2023
Kurkuri Bhindi Recipe ( Okra )
Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 19 minutes

Course vegan
Cuisine Indian

Servings 4 people

Ingredients

Approx. 1/2 pound okra (bhindi)
1 tbsp salt
1/2 tbsp cumin seed (jeera)
1 tbsp coriander powder (dhania)
1 tbsp red chili flakes
1/2 tbsp mango powder (amchoor)
1/4 tbsp turmeric (haldi)
2 tbsp besan (gram flour) available in Indian grocery stores
1 tbsp rice flour
Oil to fry

Instructions

Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
Kurkuri bhindi, crispy okra is ready to be served.

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July 22, 2023
Dal Bati Recipe
Dal Bati (Rajasthani cuisine)

When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.
My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi. First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.

3.20 from 10 votes

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Course dal
Cuisine Indian

Servings 2 people

Ingredients

1/4 cup chana dal (split gram)
1/4 cup toor dal
1/4 cup moong dal (split with skin)
1/4 cup urad dal (split black lentil with skin)
1/4 tbsp turmeric (haldi)
2 tbsp ginger grated
1-1/2 tbsp salt
1 tbsp coriander powder (dhania)
2 tbsp mango powder (amchoor)
1/2 tbsp garam masala
For seasoning
3 tbsp clarified butter (ghee)
1 tbsp cumin seeds
1/8 tbsp asafetida (hing)
1/2 tbsp chili powder
2 dried red chili broken in pieces
For Bati
1 cup whole wheat flour (roti ka atta)
1/4 cup fine sooji (semolina)
1/8 tbsp baking powder
1/2 tbsp salt
1/4 cup clarified butter (ghee)
1/2 cup milk use as needed
For serving
About 1/4 cup hot clarify butter (ghee)

Instructions

Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
Add garam masala and amchoor, mix it well.
Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
Dal is ready.
For the Bati
Preheat the oven to 350 degree F.
In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
Break one bati from one side to make sure they have cooked through.

Notes
How to Serve

Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.

If you have baked the batties earlier heat the batties in oven for about 10 minutes.

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How to make Dal Bati: A Flavorful Rajasthani Specialty

Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.

To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.

After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.

For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.

Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.

Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.

To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.

Tips for Perfect Dal Bati
- Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
- Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
- Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.
Variations of Dal Bati
- Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
- Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.
Benefits of Dal Bati
- High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
- Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.
Frequently Asked Questions (FAQs)

Can I make dal bati without an oven?
- Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.
Can I use different types of lentils for the dal?
- Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.
Is Dal Baati a vegetarian dish?
- Yes, Dal Baati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.
Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.

Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
July 21, 2023
Crispy French Fries
Crispy French Fries

Crispy delicious French Fries! Who doesn't enjoy French fries? It's the perfect comfort food! Homemade Fries, it’s actually quite simple and easy to make. In fact, this is a great snack for my grandkids when they come to visit me. My grandson will say very proudly my dadi (grandmother) makes the best fries.This recipe will serve 3

4 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes

Course Appetizer
Cuisine French

Servings 3 people

Ingredients

2 potatoes use russet potatoes
½ tsp salt
Oil to fry

Instructions

Wash and peel the potatoes, and slice potatoes into French fries, and place into ice cold water for at about 10 minutes. Soaking in water potatoes some of the starch will come out and water will look fogy. Remove them from water to clean kitchen towel and pat dry.
Heat oil in a frying pan over medium-high heat. Put the fries into oil, don’t over crowed them. Notes: overcrowding fries will bring oil temperature to very low and fries can become very oily.
Turn the fries occasionally, fry until golden brown it should take about 6-8 minutes. Remove fries from oil with a slotted spoon to drain on paper towel. Sprinkle the salt and fries are ready to serve.

Notes
My family and friends enjoy the fries with tamarind chutney, this exotic sweet and sour chutney is a delicious condiment. I always have this in my refrigerator. My grandkids also like to have a lemonade or Mango lassi with French fries.

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September 14, 2020
Sattu Paratha, Bihari Recipe, Spicy Paratha
Sattu Paratha

Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 15 minutes

Course Breakfast, Main Course
Cuisine Indian

Servings 3 people

Ingredients

For Dough
1 cup whole wheat flour roti ka atta
1 tbsp oil
½ tsp salt
⅓ cup water to make dough use as needed
Filling
1 ½ cup sattu, dailya, roasted chana flour
2 tbsp oil
1 ¼ tsp salt
½ tsp cumin seeds jeera
1/8 tsp asafetida hing
1/8 tsp nigella seeds kalonji
½ tsp mango powder amchoor
¼ tsp red chili powder
1 tbsp green chili finely chopped
⅓ cup water to make crumbly dough use as needed
Also Need
2 tbsp whole wheat flour to roll the paratha
2 tbsp oil to cook the paratha

Instructions

Making Dough
Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.
Filling
Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.
Making Paratha
Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy.

Notes
Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination.
What is Sattu
The difference between besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.

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Sattu Paratha: A Nutritious and Flavorful Stuffed Flatbread

Sattu Paratha is a traditional Indian flatbread stuffed with a filling made from sattu, which is roasted gram flour. This nutritious and flavorful dish is popular in the states of Bihar, Jharkhand, and Uttar Pradesh, where it is enjoyed as a wholesome breakfast, lunch, or dinner option.

Sattu, the main ingredient in Sattu Paratha, is known for its high protein and fiber content, making it a healthy and satisfying choice.

Benefits of Sattu Paratha:
- High in Protein: Sattu, the roasted gram flour filling used in Sattu Paratha, is rich in protein, making it an excellent source of plant-based protein for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as for supporting overall bodily functions.
- Rich in Fibre: Sattu is also high in dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. Fiber-rich foods like Sattu Paratha can help prevent constipation, reduce the risk of chronic diseases, and support weight management.
- Vitamins and Minerals: Sattu contains essential vitamins and minerals such as iron, calcium, magnesium, and B vitamins, which are important for maintaining overall health and well-being.
Variations of Sattu Paratha:
- Spicy Sattu Paratha: Add chopped green chilies, ginger, and spices such as cumin powder, coriander powder, and garam masala to the Sattu filling to create a spicy version of Sattu Paratha. Spicy Sattu Paratha is flavorful and aromatic, with a kick of heat that’s perfect for spice lovers.
- Vegetable Sattu Paratha: Mix grated vegetables such as tomatoes, carrots, and spinach into the Sattu filling to create a nutritious and colorful Vegetable Sattu Paratha. The addition of vegetables adds texture, flavor, and extra nutrients to the paratha, making it a wholesome meal option.
- Paneer Sattu Paratha: Combine crumbled paneer (Indian cottage cheese) with Sattu to create a rich and creamy Paneer Sattu Paratha. Paneer adds a soft and creamy texture to the filling, while Sattu provides protein and fiber, making it a filling and satisfying option for vegetarians.
- Sweet Sattu Paratha: For a sweet twist on Sattu Paratha, mix Sattu with jaggery (unrefined cane sugar), chopped nuts, and spices such as cardamom and nutmeg to create a sweet filling. Sweet Sattu Paratha is a delicious dessert or snack option that’s sure to satisfy your sweet tooth.
Tips for Making Perfect Sattu Paratha:
- Use Fresh Sattu: Use freshly roasted and ground Sattu for the best flavor and texture in Sattu Paratha. You can either roast the gram flour at home or purchase ready-made Sattu from the store. Fresh Sattu has a nutty aroma and a rich flavor that enhances the taste of the paratha.
- Roll the Parathas Thin: Roll out the dough for Sattu Paratha into thin discs to ensure even cooking and a flaky texture. Use a rolling pin and a dusting of flour to roll the dough evenly without sticking. Aim for a thickness similar to that of a tortilla or chapati.
- Cook on Medium Heat: Cook the Sattu Parathas on a hot griddle or tawa over medium heat to ensure they cook through evenly without burning. Brush the parathas with ghee or oil on both sides while cooking to enhance the flavor and achieve a golden-brown color.
FAQs about Sattu Paratha:
- Can I make Sattu Paratha gluten-free?
- Yes, you can make gluten-free Sattu Paratha by using gluten-free flours such as chickpea flour (besan) or sorghum flour (jowar) for the dough. Ensure that the Sattu filling and any additional ingredients are also gluten-free.
- Is Sattu Paratha suitable for weight loss?
- Yes, Sattu Paratha can be a suitable option for weight loss when included as part of a balanced diet. Sattu is low in calories and high in protein and fiber, which can help keep you feeling full and satisfied for longer, reducing the likelihood of overeating.
- Can I freeze Sattu Paratha dough?
- Yes, you can freeze Sattu Paratha dough for future use. Divide the dough into portions, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and cooking.
- What can I serve with Sattu Paratha?
- Sattu Paratha pairs well with a variety of accompaniments such as yogurt, pickle, chutney, or raita (yogurt dip). You can also serve Sattu Paratha with dal (lentil curry), vegetable curry, or salad for a complete and satisfying meal.
In conclusion, Sattu Paratha is a nutritious and flavorful Indian flatbread that’s perfect for any meal of the day. Whether enjoyed for breakfast, lunch, or dinner, Sattu Paratha offers a delicious combination of protein, fibre, and essential nutrients that’s sure to keep you feeling satisfied and energized. With its versatile filling options, simple preparation, and wholesome ingredients, Sattu Paratha is a must-try dish for anyone looking to explore the diverse flavors of Indian cuisine.
July 6, 2019